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Best Smoky Charred Jalapeno Popper Deviled Eggs Easy Recipe

Smoky Charred Jalapeno Popper Deviled Eggs - featured image
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These Smoky Charred Jalapeno Popper Deviled Eggs are a happy accident turned into a party favorite. Creamy, smoky, spicy, and topped with crispy bacon, they’re the perfect appetizer for any gathering.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 2 jalapeno peppers
  • 3 tablespoons mayonnaise
  • 2 tablespoons cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 3 slices bacon, cooked crispy and crumbled
  • 1 tablespoon fresh chives, finely chopped (optional)
  • Extra smoked paprika for dusting

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover, turn off heat, and let sit for exactly 10 minutes. Prepare an ice bath. Transfer eggs to ice bath and cool completely, about 5 minutes. Peel under running cold water and set aside.
  2. Char the jalapenos: If using a gas stove, turn a burner to medium-high and place jalapenos directly on the grate. Cook for 3-4 minutes per side until skin is blackened and blistered. If using a broiler, place peppers on a baking sheet and broil on high for 5-7 minutes, turning halfway. Transfer charred peppers to a small bowl, cover tightly with plastic wrap, and let steam for 5 minutes.
  3. Prepare the jalapenos: Rub off blackened skin with fingers or a paper towel. Cut off stems, slice open, and scrape out seeds and membranes. Finely dice the cleaned jalapenos (about 2 tablespoons). Set aside.
  4. Cook the bacon: In a small skillet over medium heat, cook bacon until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside.
  5. Make the filling: Slice each hard-boiled egg in half lengthwise. Pop yolks into a medium mixing bowl. Arrange egg white halves on a serving platter. Mash yolks with a fork until fine crumbs. Add softened cream cheese, mayonnaise, Dijon mustard, smoked paprika, garlic powder, and half of the diced charred jalapeno. Mix until smooth and creamy. Season with salt and pepper to taste.
  6. Fill the eggs: Spoon filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe mixture into egg white halves, dividing evenly. Alternatively, spoon in the filling.
  7. Garnish and serve: Top each deviled egg with remaining diced charred jalapeno, crumbled bacon, and fresh chives if using. Dust lightly with extra smoked paprika. Serve immediately or refrigerate until ready to serve.

Notes

For best texture, use room temperature cream cheese. The ice bath is crucial for easy peeling and preventing green rings around yolks. Charring adds smoky flavor—don’t skip it. Make ahead: boil eggs and char jalapenos a day in advance. Store peeled eggs in cold water in the fridge and diced jalapeno in a small container. Assemble up to 4 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Do not reheat; serve cold or at room temperature.

Nutrition

Keywords: deviled eggs, jalapeno popper, smoky, charred jalapeno, bacon, appetizer, party food, game day, barbecue, gluten-free, low-carb

Find it online: https://cookluma.com/best-smoky-charred-jalapeno-popper-deviled-eggs-easy-recipe/